Gold Sour Base - Beer Recipe - Brewer's Friend

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Gold Sour Base

156 calories 12.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Post Boil Size: 13 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Kevin
Calories: 156 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Wednesday June 8th 2016
1.048
1.007
5.5%
3.3
5.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Belgian - Pilsner14 lb Pilsner 37 1.6 69.1%
3 lb Belgian - Wheat3 lb Wheat 38 1.8 14.8%
1.25 lb Belgian - Aromatic1.25 lb Aromatic 33 38 6.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.9%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 4.9%
20.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Saaz16 g Saaz Hops Pellet 3.5 Boil 45 min 3.32 100%
16 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
9 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
79 - 90 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 174 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
all jp water filtered for mash and sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.75 gal Infusion -- 155 °F 60 min
11 gal Sparge -- 170 °F 50 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.52 gal (50.08 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.52 gal (2.08 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 6.58 26.3  
Mash volume with grains 8.2 32.8  
Grain absorption losses -2.53 -10.1  
Remaining sparge water volume (equipment estimates 8.72 g | 34.9 qt) 10.7 42.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.52 g | 50.1 qt) 14.5 58  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 11 g | 44 qt) 13 52  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 13 g | 52 qt) 11 44  
Total: 17.28 69.1
Equipment Profile Used: System Default
"Gold Sour Base" Straight (Unblended) Lambic beer recipe by Kevin. All Grain, ABV 5.45%, IBU 3.32, SRM 5.79, Fermentables: (Pilsner, Wheat, Aromatic, Flaked Oats, Flaked Wheat) Hops: (Saaz) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Table Salt)
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  • Last Updated: 2020-03-17 15:14 UTC